CHO, KYU CHONG,圭锺,圭鍾,KWON, MIN SOO,权珉秀,權珉秀,CHOI, WOO YOUNG,崔佑荣,崔祐榮,CHUNG, WON DAE,郑原大,鄭原大
申请号：
TW104107584
公开号：
TWI586279B
申请日:
2015.04.02
申请国别(地区):
TW
年份:
2017
代理人:
摘要：
Disclosed is a method of manufacturing cut whole kimchi. More particularly, a method of manufacturing cut whole kimchi to enhance productivity while maintaining a shape and characteristics of the whole kimchi is disclosed.The method of manufacturing cut whole kimchi of the present invention includes salting Chinese cabbage after removing a root portion of the Chinese cabbage such that each of Chinese cabbage leaves is separated washing the salted Chinese cabbage leaves with water to remove salt and foreign materials mixing the washed Chinese cabbage leaves and seasoning in a mixer to manufacture kimchi arranging the mixed kimchi in a long axial direction using a sorter to laminate cutting the arranged kimchi into a constant size using a cutter and packing the cut kimchi.所揭示者係切碎的泡菜形式之製造方法。更特別地是,切碎的泡菜形式之製造方法被揭示,以增強生產力、同時維持該泡菜形式的形狀及特徵。本發明之切碎的泡菜形式之製造方法包含在移除大白菜的根部之後醃製該大白菜,使得該等大白菜葉子的每一葉子被分開;用水洗滌該經醃製之大白菜葉子,以移除鹽及外來材料;於混合器中混合該經洗滌的大白菜葉子及調味,以製造泡菜;於長軸向方向中使用選別器來配置該經混合之泡菜以層疊;使用切割器將該經配置的泡菜切割成恆定尺寸;及包裝該切割之泡菜。
